Preparation info

  • Difficulty


Appears in


By Peter Gilmore

Published 2014

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  • 40 baby white heirloom cucumbers (see glossary)
  • 40 baby barletta onions
  • 30 g (1 oz) golden orach (mountain spinach)
  • 32 agretti sprigs
  • 40 bean blossoms
  • 3 sheets of high-quality Korean toasted nori


Lightly peel the baby cucumbers and cut in half lengthways. Store in a container of cold water in the refrigerator. Trim and peel a couple of layers from the baby onions to ensure they are roughly the size of a small marble. Remove any stems from the orach, wash and dry. Pick and wash the agretti sprigs. Wash and dry the bean blossoms. Tear the toasted nori into roughly 5 cm (2 inch) squares.